I must confess that I’m not much of a meal planner. I usually cook a bunch of stuff and stock up my fridge with lots of goodies for the week. Then, I just grab and reheat whatever I’m in the mood for. Here’s what my weekend cooking looked like.
Herb, herbs, and more herbs
Fresh herbs rock! They’re perfect to toss in your eggs, potatoes, other veggies, and just about everything else. This week, I got some dill, parsley, and cilantro. I’ve found that if I chop it up and put it in little containers that it’s less likely to wilt and go to waste in my fridge. I use herb scissors to get the job done quickly.
Here’s what I do with veggies on the weekends:
- Roast them Grab some potatoes, radish, broccoli, asparagus, green beans, and/or butternut squash and toss them on a sheet pan with parchment paper and roast, roast, roast.
- Cut them up I usually have eggs in the morning and love opening the fridge and grabbing some pre-cut veggies. Save yourself the time and do the cutting on the weekend.
- Try a couple of new veggie sides to stave off food boredom. Here are the recipes from the pictures above:
- Keep it Simple I usually have a bag of green beans that I can microwave, potatoes (regular and sweet) that I can toss in the microwave, and some frozen cauliflower on hand. I’m not cooking gourmet on the weeknights–I need fast and simple!
This doesn’t need to be complicated. Here’s what I made this weekend:
- Marinaded two lbs of salmon for the afternoon in The New Primal’s Citrus Herb marinade and put some dill on it when I baked it. Supper and lunches…done!
- Meatballs–no recipe. I just toss an egg, a bit of almond flour, and spices in with a pound of ground turkey or beef and they’re ready to go. I put in onions, grated zucchini, garlic–whatever I find in the fridge. I’ve found that it’s quicker and less messy to use a cookie scoop to make them. I throw them in a frying pan and cook them. The nice thing about this is you can toss them in some sauce, pour on some Frank’s Red Hot, or eat them naked.
- I don’t want to cook all my proteins in one go so I have some chicken thighs in the fridge to toss in the oven. I season it with TJ’s Umami seasoning and it’s done in less than an hour with leftovers to spare.
- In my freezer, I always have TJ’s frozen turkey burgers and I always make sure I have some beef burgers on hand in the freezer too. Take a pound of ground beef and make some patties to freeze. Plan ahead!
- Some weeks, I roast a chicken–it’s really the easiest way to get a bunch of protein to eat.
In my kitchen, I have black olives, green olives, nuts, and salad dressings.
I love, love, love these two sauces and make them all the time. Try them, you won’t be disappointed.
What do you do to prep for the week?